Chawanmushi is unique among Japanese dishes for being steamed inside a cup, creating a silky, salty custard texture. It is a dish of kaiseki and elegant comfort food served as a hot starter. Its name literally means steamed tea in a teacup.
Japanese
Homemade chawanmushi
Homemade chawanmushi, steamed salty custard with chicken, prawns and shiitake.
- Japan
- Main course
- Light
- High protein
- Low fat
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 185 kcal
- Protein 18 g
- Fiber 0.5 g
- Carbohydrates 4 g
- Fat 10 g
- Sodium 680 mg
Story behind the dish
Preparation
Homemade chawanmushi is a Japanese preparation with medium difficulty. Reserve about 40 minutes in total (20 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 large eggs.
- Have ready: 400 ml of warm dashi broth.
- Have ready: 1 tablespoon of light soy sauce.
- Have ready: 1 teaspoon mirin.
- Have ready: 100 g chicken breast, cut into small cubes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix eggs with warm dashi
Mix eggs with warm dashi, soy and mirin without over-beating to avoid air bubbles.
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Strain egg mixture through fine mesh for silky texture…
Strain egg mixture through fine mesh for perfect silky texture.
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Distribute chicken
Distribute chicken, shrimp, shiitake and kamaboko in each individual cup.
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Pour the filtered egg mixture over the ingredients up to three…
Pour the strained egg mixture over the ingredients, up to three-quarters of each cup.
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Cover each cup with aluminum foil to avoid condensation.
Cover each cup with aluminum foil to avoid condensation.
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Steam over medium heat for 15-18 minutes until set but…
Steam over medium heat for 15-18 minutes until set but shaky when stirred. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Decorate with mitsuba and serve hot directly into the cups.
Decorate with mitsuba and serve hot directly into the cups.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version with tofu and mushrooms.
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